Guest guest Posted March 8, 2009 Report Share Posted March 8, 2009 If you'd like to have a peek, this soup can be seen at http://beanvegan.blogspot.com along with other things I've been cooking lately, photos and all ZUCCHINI-LEMON SOUP This is a very forgiving recipe, and you can adjust the amount of zucchini used according to your appetite and to the desired thickness of the finished product. Although I have included tofu in this recipe, I often make it without tofu altogether and it is delicious that way too. 3/4 lb zucchini squash, sliced but not peeled 1 or two slices onion, chopped, or to taste (less rather than more, in this case) 4 cloves garlic, chopped zest of half a lemon 4 cups water or low-sodium vegetable stock crushed chilies to taste juice of half a lemon half a pack of soft tofu, roughly cubed Put all except the lemon juice and the tofu into a soup pot and cook until the zucchini is just done. Blend the soup with a wand blender but preferably in a blender jug along with the lemon juice and the tofu. The soup should be creamy and a lovely fresh pale green colour. You may need to add a little water to get it to the consistency you wish. Return soup to the soup pot and reheat gently. Serve garnished as you will - I used cilantro for the soup in the photo at http://beanvegan.blogspot.com because we like the taste and it also goes very well with the lemon. Variation: you may wish to use fresh or dried herbs along with the zucchini etc. in the soup pot. Italian herbs go well, but be careful not to overwhelm the fresh taste of the zucchini and lemon. Best, Pat ---- http://beanvegan.blogspot.com http://www.vegandonelight.com/spice Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.